Jalebi

Instructions

1. Prepare the batter
   In a large bowl, mix the all-purpose flour, chickpea flour, baking powder, and turmeric powder. Add yogurt and gradually add water to form a smooth batter with a slightly thick, pouring consistency. Whisk well to remove any lumps. Cover and let the batter ferment in a warm place for at least 24 hours (or 4-5 hours in a warm environment).
2. Make the sugar syrup
   In a saucepan, combine sugar and water for the syrup. Bring to a boil, stirring occasionally to dissolve the sugar. Add cardamom powder, lemon juice, and saffron strands (if using). Simmer for 5-7 minutes until the syrup reaches a one-string consistency. Add rose water if using. Keep the syrup warm while frying jalebis.
3. Prepare for frying
   Heat oil in a deep pan or kadai over medium heat. The oil should be hot but not smoking. Transfer the batter to a squeeze bottle with a small opening or a plastic bag with a small hole cut in one corner. Test the consistency - it should flow in a steady stream but not be too runny.
4. Fry the jalebis
   When the oil is hot, squeeze the batter into the oil, forming spiral or circular shapes. Fry 3-4 jalebis at a time, being careful not to overcrowd the pan. Fry for about 2 minutes on each side or until golden and crispy, turning them gently with a slotted spoon.
5. Soak in syrup
   Remove the fried jalebis with a slotted spoon and immediately immerse them in the warm sugar syrup for about 1-2 minutes. Allow them to absorb the syrup fully.
6. Serve
   Remove the jalebis from the syrup using a slotted spoon, allowing excess syrup to drip off. Arrange them on a serving plate. Jalebis can be served warm or at room temperature, traditionally with rabri (thickened sweet milk) or simply on their own.